Meat 7.

Trim the meat – trim the meat down before

cooking and eating
Primal cuts - is a piece of meat initially separated from
the carcass of an animal during butchering. Examples TENDERIZING BEEF
of primal cut include the round, loin, rib, and chuck for
beef or the ham, loin, Boston butt, and picnic for pork. Pounding Steps
Sub-primal Cuts – reduced cut coming from the primal
1. Select the right cut
cut.
Fabricated Cuts – cuts taken from the sub-primal cut a. Round steak c. skirt steak
b. Flank steak d. various cuts of round
BEEF 2. Trim the fat from your cut
3. Chill meat – put in the freezer for 30 minutes
for easy pounding.
4. Use a cutting/ chopping board
5. Pound it properly
a. Use a mallet to tenderize breaks down the
fibers of tough cuts, making the meat easier
to chew.
b. Use the toothy side of the mallet because it
softens and breaks the muscle.

REASONS FOR COOKING MEAT

For Sanitary Purpose

PORK
Meat Tenderizing Techniques
1. Use of Tools – knife
a. Makes cuts across the muscle fibers
b. Cuts should be long and very deep
2. Meat tenderizing device
3. Heat
a. Meat heated at 71˚c will make the collagen
gelatinous giving the meat a “fork tender”
texture
b. Used on brisket, ribs or other meats with
much collagen
c. Cooking slowly meat in heat will result in
tender meat
4. Use of marinade and fruit – acidic fruits and
substances increase the tenderness of the meat
a. Pureed fruit – making fruits into a puree will
help it mix into the marinade better and let
it stay in the marinade for sometime
b. Dry-aging
a. Dry-aging the meat will break muscle
fiber and make the meat tender and
more tasty
b. Large cuts of meat recommended for
dry-ageing are porterhouse steak and
rib steak
5. Age your meat on a rack
a. Meat must be aged on a rack
b. Not on a plate to dehydrate better
6. Give time for the meat to become tender
a. 14 to 28 days is the average time in
restaurant for their steaks to age
b. 20 days is minimum
- The microorganisms or parasites which may
have contaminated the meat are destroyed
by the correct method of cooking.
For Palatability
- Flavors in the meat are developed by
cooking. Cooking makes meat appetizing
due to the changes in the meat pigments.
For Tenderness
- Cooking leads to the disintegration of the
collagen fibers in the connective tissues
making the meat tender.
Different Techniques in Meat Preparation
1. Removing the bone
- Chef’s knife is used to separate the
surrounding meat of the bones of spareribs
or the pork pigue.
2. Cutting
- A butcher’s knife is used to cut meat with
bones
- Chef’s knifes is for cutting all meat portions
- Neat and uniform way of cutting is one way
of making the meat tender.
3. Removing the bones, extra fat and connective
tissue
- This makes the meat cuts clean and neat
- Can save time and effort working in the
kitchen
4. Weighing/Portioning
- Each serving portion is weighed before
cooking to have the same quality of serving
per person for the same price.
5. Inserting strips of fat
- Strips of fat inserted to lean meat can add
flavor/taste
6. Making the meat tender
a. Mechanical methods
- Cutting into small pieces
- Grinding
 - Slicing thinly food so that it cooks in the steam formed by its
b. Marinating own moisture
c. Use of enzymes papain from papaya and - Pot roasting – cooking large meat cuts to be
bromelin from pineapple sliced before serving
- Simmering – cooking slowly in liquid below
7. Fillings
boiling point until the meat becomes tender.
- Fillings include chorizo de bilbao, hard- SIMPLE GUIDELINES IN PRESENTING MEAT DISHES
cooked eggs, cheese, pickles sausage, ham 1. Use pure white plate to make the grill marks visible
and bacon to make the finished product and the sauce brighter
more palatable. 2. The meat sauce can be placed on the plate in the
8. Frying form of dots.
- Before cooking, some meat recipes usa a 3. Sauces can be applied lightly or drizzle on the plate
crochet thread to tie from one end to over or under the meat dish.
another with equal distances. 4. Arrange garnishes around the main dish to add color.
5. For variety, cut roast pork/beef into thick chunks,
9. Marinade
not thin slices.
- Liquid mixture, seasoned to add flavor and
6. A vegetable dish can be serve as a bed for the meat
to make the meat tender 7. The use of banana leaves can make the meat
COMMON INGREDIENTS OF MARINADE presentation more interesting.
1. Soy sauce – the salt content helps retain 8. Use edible garnishes such as sliced tomatoes,
moisture of the meat lettuce, buttered vegetables, asparagus sticks,
2. Sugar – enhance browning celery, onions, sliced cucumbers, and leave wedges.
3. Acid – break down tough proteins 9. Place adequate portion size of the food items such
-makes the meat tender as the main dish/protein dish, carbohydrates, and
4. Aromatics – adds flavor vitamin
10. Observe cleanliness and neatness. Avoid a cluttered
- enhances aroma
look.
- include spices, garlic, and herbs
5. Oil – helps distribute aroma and flavor Pointers for safe storage of meat
Types of Marinade for Meat 1. Wipe meat with damp cloth then dry before
a. Beer Marinade wrapping then storing.
- To prepare the marinade, whisk together 2. Observe FIFO (First In First Out) in meat storage
the oil, beer, and lemon juice. Add the
STORAGE PERIOD
garlic, salt, pepper, bay leaves, mustard,
Product Refrigerator (4˚c) Freezer (-18˚c)
basil, oregano, and thyme. Mix well.
b. Ginger-wine Marinade Days Month
- Ginger wine is a fortified wine made from FRESH MEAT
a fermented blend of ground ginger root Ground Meat 1-2 days 2-3 months
and raisins which was first produced Fresh beef 2-4 days 10-12 months
in England. It is often fortified by being Fresh pork 2-4 days 8-12 months
blended with brandy (especially cognac). Lamb 2-4 days 8-12 months
c. Coffee marinade Veal 3-4 days 8-12 months
Steak 3-5 days 8-12 months
Methods of Cooking Meat Variety cuts 1-2 days 3-4 months
PROCESSED/MEAT CUTS
Dry Heat Method – cooking using direct heat
Un-Opened Hotdogs 14days 1-2mons
- Cooking without added liquid
Opened hotdogs 7 days 1-2mons
- Recommended for tender cuts of meat
Bacon 7days 1month
Example:
Un-opened 14days 1-2mons
- Broiling/Grilling
luncheon meat
- Roasting
- Deep-fat Frying
Opened luncheon m 3-5days 1-2months
- Pan frying Ham slices 3-4days 1-2months
- Pan Boiling Whole ham 7days 1-2months
Moist Heat Method – uses boiling water or steam to COOKED MEAT DISHES
conduct heat to the food Gravy & Meat dishes 2-4days 4 months
- Uses to tenderize less tender cuts of meat Meat Broth 2-4days 4 months
- A pressure cooker can also tenderize the
meat

Example:
- Braising – uses a simmering method to tenderize
the meat
- Boiling – uses liquid enough to cover the meat
pieces
- Steaming – cooking by exposing the food
directly to steam or cooking tightly wrapped